Praline Cookies
Deliciously soft and chewy Praline Cookies topped with a rich, buttery praline sauce and toasted pecans—a perfect treat for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it's softened to room temperature for easy mixing!
- 1 cup light brown sugar, firmly packed The molasses in brown sugar contributes a rich flavor.
- 1/2 cup granulated sugar Adds sweetness and helps create a crisp edge.
- 2 large eggs Provides moisture and binds the ingredients.
- 1 teaspoon vanilla extract Use pure vanilla extract for best results.
- 3 1/3 cups all-purpose flour Spoon and level the flour, no packing allowed!
- 2 tablespoons cornstarch Helps keep the cookies soft and chewy.
- 2 teaspoons baking powder Provides lift for a light texture.
- 1/2 teaspoon baking soda Balances acidity of brown sugar.
- 3/4 teaspoon table salt Enhances all the flavors.
- 2 cups finely chopped toasted pecans Toasting brings out their natural oils.
Praline Topping
- 1 cup light brown sugar, firmly packed Adds richness and a soft toffee-like texture.
- 1/3 cup heavy cream Adds a luscious quality to the praline.
- 1/4 cup unsalted butter Enriches the topping beautifully.
- 1/4 teaspoon table salt Helps balance the sweetness.
- 3/4 teaspoon vanilla extract Enhances caramel notes.
- 1 cup powdered sugar Gives praline a silky texture.
- 1/4 cup finely chopped toasted pecans For sprinkling on top.
- Flaky sea salt Sprinkle for better flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Set it aside.
- In a large mixing bowl, combine the softened butter and both sugars; beat until light and creamy.
- Add the eggs and vanilla extract; stir well until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, combining well. Stir in the finely chopped pecans.
- Scoop the dough into 2-tablespoon balls and place on the prepared baking sheet, keeping about 2 inches apart.
Baking
- Bake for 9 to 11 minutes, or until the edges are very lightly golden brown. Allow the cookies to cool while you prepare the praline topping.
Preparing Praline Topping
- In a saucepan over medium-low heat, combine brown sugar, heavy cream, unsalted butter, and salt. Cook until melted, then increase the heat to medium.
- Bring the mixture to a full boil, stirring constantly for 1 minute. Remove from heat and stir in vanilla extract and powdered sugar until smooth.
- Spoon the warm praline topping over the cookies and sprinkle with toasted pecans and flaky sea salt. Allow to set before indulging.
Notes
For best results, cool cookies slightly before serving and enjoy warm with coffee or cocoa. Store in an airtight container for up to a week.